Beef Hash

And no, I am NOT talking about corned beef hash. Oh my. No!

So, what happens when you cook a roast and veggies in the crock pot? Well, in our family the veggies all get eaten, but we always have roast left over. And, somehow reheating beef roast just doesn't seem right. So, I turn to an old family recipe, first taught to me by my mother. And, I love it for breakfast, lunch or dinner. Just be sure to have ketchup on hand!

And, again, sorry... no photos. Some day I'll actually take photos step by step so this makes sense. In the meantime, should you have questions just email me.

1. take out leftover roast, put it, bit by bit, in the Osterizer blender OR a food processor and chop. The meat should look shredded. 
2. Next, take out some potatoes... how many? Depends on how much meat is left. One pound or less and I usually use 4 potatoes. Dice them into a smallish dice. All even. 
3. Now, take onion.. same idea. 
4. bring several tablespoons of olive oil to high heat (Pam doesn't work well for this). Add in the potato and onion. Stir for a few minutes, then lower heat, and cover. Cook for 5 minutes. 
5. Remove lid, stir and remove any stuck veggies from the bottom of the pan. Turn up the heat just a tad, and for the next 3-7 minutes, stir and start to brown the veggies. 
6. Add in the meat. The purpose here is NOT to cook the meat, it is ALREADY cooked, but rather we want to brown the bits a bit. Add a bit of a caramelized taste. 

When it's all heated, veggies nicely browned and meat is good take off the heat. Serve with ketchup. And, you're correct, I've added no seasonings because the roast was already seasoned. You can add salt and pepper to taste at the table. But, 

Don't forget to pass the ketchup. 

And the beauty of this? Gluten free and it uses leftovers!

Happy Eating, 

Kim

Gluten Free Goodness!

So, this is NOT my recipe. A friend made this and brought it to a bridal shower this morning. Because of my gluten intolerance, wheat allergy, and multiple fruit allergies I usually eat BEFORE going to a brunch type get together. Today I was running late and just slurped down some Greek yogurt. I knew I'd be hungry, but was counting on juice.

While I was talking I saw people entering with the food. That's when it's usually so hard... seeing all the gluteny-goodness that I can no longer have. But... I was about to learn a big surprise... TWO dishes were gluten free (three if you count the sliced oranges, and YES I had some!).

This first recipe was pinned on Pinterest and my friend Stephanie found it and made it, knowing one of her roommates must eat gluten free. Here it is in all it's glory and all the credit goes to Betty Crocker recipes.

 

1

box Betty Crocker® Gluten Free brownie mix  ****see MY note below...

Butter and eggs called for on brownie mix box

1

package (8 oz) cream cheese, softened

1/3

cup sugar

1/2

teaspoon vanilla

2

cups sliced fresh strawberries

1

cup fresh blueberries

1

cup fresh raspberries

1/2

cup apple jelly

• 1Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.
• 2In large bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.
• 3Bake 18 to 20 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.
• 4In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.

***Now, while I LOVE the Betty Crocker Gluten Free cake mixes, I have found that my favorite Gluten Free brownie mix is from Hodgson Mill.

So, if you're craving something chocolaty, with some fresh fruit... you know, something that might make Valentine's Day a bit special this year... I would HIGHLY suggest giving this recipe a try. 

Happy Eating!
Kim